Polish Poached Eggs.


Mix 1 cup of rice in 2 cups of milk; add 1 tablespoonful of butter,
the yolks of 4 eggs, the juice of 1/2 lemon, 1 cup of sugar and nutmeg
to taste, 1/2 cup of chopped raisins, 1/2 cup of nuts and the whites
of the eggs beaten to a stiff froth. Bake in a well-buttered
pudding-dish until done. Serve cold.



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